Bryndzové Halušky

Ingredients

• 500g Potatoes
• 200g Plain Flour
• 1 Egg
• 1 teaspoon Salt
• 250g Bryndza cheese
• 200g Bacon
• Garnish Chives

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Peel the potatoes and grate them finely into a bowl.
2. Stir the flour, egg and salt into the grated potato until you have a thick, sticky dough.
3. Bring a large pan of salted water to the boil.
4. Push the dough through a halušky maker straight into the water, or scrape small knobs off a board with a knife.
5. Cook the dumplings until they rise to the top, about 2-3 minutes, then lift them out with a slotted spoon into a bowl.
6. Fry the bacon in a pan over medium heat until crisp.
7. If you can't get bryndza, blend crumbled feta with a spoon of sour cream to stand in for it.
8. Tip the warm dumplings in with the bryndza (or feta mix) and turn them through until creamy.
9. Spoon over the bacon along with its fat from the pan.
10. Scatter with chopped chives and serve straight away.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.